Just like our Grilled Flatbreads, we used pre-made dough to make our Stromboli which makes them fast to prepare and easy to cook. The cool thing about Stromboli is you can fill it with what ever you want. Leave us a comment letting us know that you like in your Stomboli.
Meatball Sandwich and Stuffed jalapeno Wrapped In Bacon
Sometimes you want something quick and easy to eat while watching the game. You could order out, but then your stuck with the same old stuff. The Meatball Sandwich and Stuffed jalapeno Wrapped In bacon recipes, are easy becasue everything is already prepared for you and you don't have to start from scratch.
Each recipe calls for food that's already precooked, like the mini meatballs, or sauces that you just have to heat up.
Recipes: Meatball Sandwich Stuffed jalapeno Wrapped In Bacon
Thanksgiving Turkey On The Grill
When you think of thanksgiving turkey it's usually cooked in the oven. Some even deep fry theirs, but we wanted to grill our turkey with this being a tailgating show and all. We stuffed the turkey with apples to give it a fruity tang and to add moisture.
After 3 hours, once the turkey was done, it was the most tender, moist turkey I've ever had. Grilling a turkey is something you have to do and something I will be doing every year from now on.
Steak Salad and Cucumber Lemonade Spritzers
Salad? Spritzer? What? I know, I know, this isn't the ideal tailgating food you've come to love watching Pigskin Gourmet. Trust us, it's very good. Plus, it's a man salad. Bacon, steak, goat cheese. Okay, maybe goat cheese isn't really manly but it is an important part of what makes this salad worthy of the Pigskin Gourmet treatment.
As far as the Cucumber Lemonade Spritzer, if it doesn't sound manly just drop the spritzer, add some Gin, maraschino cherry and call it a Cucumber Lemonade Collins.
Recipes Cucumber Lemonade Spritzer Steak Salad with Bacon and Goat Cheese
Jambalaya and Spicy Corn Muffins
No one can claim to make the best Jambalaya with any certainty. That's because there are so many different ways to make it and so many different degrees of ingredients that can go into Jambalaya, no one batch will taste the same as the next. we thought we'd give it a try and make our with the base of rice, chicken, sausage and shrimp.
To add an extra kick, we made a side of Spicy Corn Muffins with our new favorite ingredient which is Chipotle Peppers in Adobo sauce. These savory muffins will add some pop to any dish, and once you've made them, I'm sure you will add them to your cooking rotation because that are as good as they are easy.
Recipes: Jambalaya Spicy Corn Muffins
Fried Chicken Rollups and Chorizo Dip
This week we wanted to add a Mexican twist and decided to make Chorizo, a Mexican sausage known for it's heat. Adding the quesadilla cheese to the sausage makes this a hearty dip that can be eaten alone and is just as filling as the main meal.
The Fried Chicken Rollups, which star with already cooked rotisserie chicken take only minutes to make and they are great finger food to eat while watching the games.
Recipes Chorizo Dip Fried Chicken Rollups
Grilled Flatbreads
There is no need to stay inside the house standing by a hot oven to enjoy a great tasting flatbread. Pick up some dough, your favorite toppings and heat up the grill. After watching this, you'll never want to cook a pizza in the oven again.
Not Your Mother's Stew!
Stew, really? When I think about stew, it's not the first thing that jumps out as tailgating food. But our Smokin' Chipotle Pork Stew with Beer recipe has a smokey, spicy kick that make this meat the perfect dish to serve during those cold winter games. This takes a little time to cook, but it's great as a left over and can be prepared early so you can take it down to the game to keep you warm.
Phillies Food
We know this is a football tailgating show, but with the Eagles on a bye week and the Phillies making the playoffs, we wanted to cook some of our favorite food from Citizens Bank Park to honor the WFC making another post season run. This might be our favorite Phillies food and by no means is it the healthiest, but coming from a city thats known for its love of cheesesteaks, what else would you expect?
Speaking of cheesesteaks, the famous Schmitter is given a Pigskin Gourmet twist to make it our own and we've also switched the cheese we used for our crab fries but the Old Bay is still the same. Leave us a comment and to let us know what's your favorite ballpark food is.
Mocha-Caramel Milkshake with a shot of Espresso
The perfect drink to go with burgers & fries is a milkshake and since we made burgers & fries last week, we thought we'd make a milkshake to go with it. We also gave the milkshake an adult twist by adding Kahlua along with a shot of espresso. The perfect morning drink to go with the breakfast burger.
| Mocha-Caramel Milkshake with a shot of Espresso |
Ingredients
- cup of whole milk
- teaspoon instant espresso powder
- 3 tablespoons of Chocolate syrup
- 3 tablespoons of Caramel sauce
- 1½ packed cups of coffee ice cream
- Whipped cream
- Kahlua
Instructions
- Place milk, espresso powder, Caramel sauce and Chocolate syrup in blender and blend for 10 seconds.
- Add ice cream and blend until smooth. Add 1 ounce Kahlua if you want to make it an adult milkshake
- Garnish with whipped cream and serve.
Week Four: Burgers and Fries
Every cookout, tailgate, barbecue or party has burgers and fries. So we couldn't just make the standard beef balls and slap them on a bun and be happy with our episode of Pigskin Gourmet. We wanted to do something a little more. That's where Bobbie Flay comes in.
We used his book, Burgers, Fries, and Shakes
We added the Grilled Steak Fries to complete the meal and it help that they could be made on the grill as well, giving you a complete meal without having to venture back into the house to cook.
Week Three: Wings and Dip
This week we wanted to make wings but figured we'd do a little something different. I came across the Strawberry-Jalapeno Chicken wings recipe while looking through The NFL Gameday Cookbook
And you can't have wings without celery, but since we didn't make the standard wings, we thought we'd just stuff them with what we would normally have with them anyway - crumbled blue cheese. Since it wasn't a blue cheese sauce, we added Philadelphia cream cheese to make it more spreadable.
And lastly, for those people who might not like to eat chicken wings with the bone in them or just want the classic chicken wing to watch the game with, we found a great recipe that gives you the flavors of buffalo chicken wings, but without the bone, in David Garrard's Buffalo Chicken Dip recipe.
Recipes:
Stuffed Celery Strawberry-Jalapeno Chicken Wings David Garrard's Buffalo Chicken Dip
Week Two: Ribs and Oldbay Coleslaw
Low and slow. If you want to make ribs, those three words should be embedded in your head. Now, there is talk of people starting their ribs in the oven and finishing them on the grill, but that's not barbecuing and it's debatable if it saves time. The only exception would be if you don't have a grill with good temperature control, then you should go oven first then grill.
I like my ribs with a dry rub and sauce on the side but only if I'm in the mood for sauce. If you have a good dry rub, there is no need for sauce. I also like to add a little smoke from some wood chips and while we used a gas grill you won't get a deep smoke flavor you'd get from a smoker, but you do get just enough smoke flavor.
I'll admit, I'm not a fan of coleslaw. I've always though it was a throw away side dish that come with the food you really wanted, but this Old Bay version has just enough kick to make me change my mind.
Let us know how you cook your ribs and if you have a different coleslaw recipe for use to try out.
Week One: BBQ Chicken Nachos, Corn On The Cob with Goat Cheese and Lime and Bacon Wrapped Smokey Sausage with Cheese
The football season started last night and you had the same tired take out. Why not mix it up and try something new? Take a look at our week one menu and then, go shopping for what you need to get your week one meal ready by Sunday!
Recipes
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Pigskin Gourmet is a weekly podcast that shows you how to cook food for your tailgates.
launching September 10th, 2009!